Remove skillet from heat and stir in beans. Mash about one fourth of beans with back of a large spoon and stir in remaining ingredients except topping. Season mixture with salt and pepper. Transfer bean mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and smooth top with a rubber spatula. Gratin may be prepared up to this point 4 hours ahead and chilled, covered.

Make persillade topping:
In a small bowl with a fork stir together topping ingredients until crumbs are evenly moistened.

Sprinkle topping over bean mixture and bake in middle of oven 45 minutes, or until bubbling and top is golden brown. Cool gratin 5 minutes before serving.

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Recent Review

The idea behind this recipe is good, but it needs some tweaking. First, use at least double the tomatoes. Second, the zucchini was not even close to cooked -either pre-cook with the celery or blanch it. Third, there was WAY too much garlic. I used 5 cloves because 8 sounded like a lot and we still found it overly garlicky. I omitted the olives because I knew the kids wouldn't touch them, and I didn't miss them. Next time I'll also add an onion to the celery mixture. This has potential to be very good with some changes!